Easy
Makes: 12
Containing: 2 Components
Cookie bars
Ingredients: Cookie bars
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125 gBe Better™ (Vegetable butter substitute)*
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100 glight brown sugar
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125 gcaster sugar
Preparation: Cookie bars
Beat the sugars with the vegan butter until light and creamy.
Ingredients: Cookie bars
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160 gbuckwheat flour
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2 gbaking powder
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65 gground hazelnuts
Preparation: Cookie bars
Add in the flour, baking powder and ground hazelnuts.
Ingredients: Cookie bars
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100 gCHD-P55SA
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50 gCHD-CU-17X39SA
Preparation: Cookie bars
Add in the dark chocolate and chunks.
Ingredients: Cookie bars
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10 gflax seeds
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40 gwater
Preparation: Cookie bars
Add the flax seed to the water and mix to a paste. Add the flax paste to the mix and bring together to a soft dough. Roll into 60g sausages and lightly squash into silicon moulds. Bake at 175°c for 10-12 minutes.
Decoration
Temper a small bowl of Stewart & Arnold 55% Dark Chocolate.
Dip each cookie, leaving just the top uncovered.
Leave to set at room temperature.
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